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  • #1 by PizzaSnob on 13 May 2022
  • Hi all, I've noticed a lot of people on this forum and off trying to reverse engineer pies that they have loved. I am looking to get as close as possible to a few pies I've seen however not sure completely where id start.

    Free things I know and don't know.

    - I know through posts and videos and pictures that there's a 3 day rise. I don't know of it's all fridge or rt.
    - I know for the most part the type of flour being used.
    - I don't know the hydration but it looks between 60 to 65% through the crumb
    - I don't know if it's idy, biga, polish, autolyse, etc.
    - they pizza has a number of shops so I don't see they making dough separately. It would most likely be done in one central location and distributed.
    - no sugar is used. Kosher salt. I believe evoo.

    So a you can see, I have some homework done. Any other thoughts that can aid me through this?
  • #2 by 02ebz06 on 13 May 2022
  • Which ones are you trying to replicate ?
    Some may have already done it.
  • #3 by PizzaSnob on 13 May 2022
  • I'm going for Maker or Badiali style neo-neapolitan style.
    Which ones are you trying to replicate ?
    Some may have already done it.
  • #4 by 02ebz06 on 13 May 2022
  • Well heck, I haven't heard of either and found nothing with  a search.
    Do you have pictures or anything else that might help others ?  I'm at a loss.

  • #5 by PizzaSnob on 13 May 2022
  • #6 by foreplease on 13 May 2022
  • Well heck, I haven't heard of either and found nothing with  a search.
    Do you have pictures or anything else that might help others ?  I'm at a loss.
    Scott will know. Heck, Iím interested in trying it now!
  • #7 by PizzaSnob on 13 May 2022
  • Here are more pics of badiali and maker. I do love the blistering. I like the puffyness of makers crust. Barstool just visited both these spots. I think the temps are around 850 - I don't have the exact in hand but I could find them.
    Scott will know. Heck, Iím interested in trying it now!
  • #8 by PizzaSnob on 14 May 2022
  • Any thoughts from anyone with proper experience?
  • #9 by Jackitup on 15 May 2022
  • Peter (Pete-zza) has reversed engineered as many as anyone here I think!
  • #10 by Pete-zza on 15 May 2022
  • PizzaSnob,

    I responded to your PM.

    Peter
  • #11 by PizzaSnob on 15 May 2022
  • Thank you Peter and thank you for all those links. You're right about the ovens, however they are using Pizza Master, not fire. I will review some of those old posts. These pies are I think a hybrid of Neapolitan flour and a bread flour. Thank you again!
    PizzaSnob,

    I responded to your PM.

    Peter
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